Homemade Hearty Potato Pizza
Homemade Hearty Potato Pizza
How to Make a Delicious and Simple Homemade Potato Pizza with Freshly Made Dough
Enjoy a delicious potato pizza made with homemade dough that’s even tastier than store-bought! This pizza features generous toppings, making one slice incredibly satisfying. It’s a wonderful pizza that’s both simple to make and incredibly delicious. We’ll guide you through this easy pizza-making process. This recipe serves 2-3 people.
Basic Ingredients- 5 Tbsp Pizza Sauce
- 200g Mozzarella Cheese
- 2 Tbsp Olive Oil
- A pinch of Parsley
Pizza Dough- 200g Bread Flour (High-gluten Flour)
- 3g Instant Dry Yeast
- 10g Olive Oil
- 130g Lukewarm Water
- 3g Salt
Generous Toppings- 3 Potatoes (medium-sized)
- 4 Strips of Bacon
- 100g Canned Corn Kernels
- 1/4 Onion
- 1/2 Bell Pepper
- 1 Tbsp Mayonnaise (optional)
Potato Seasoning- A pinch of Black Pepper
- 1/2 tsp Salt
- 1 Tbsp Grated Parmesan Cheese
- 1 Tbsp Olive Oil
Equipment- 28cm Pizza Pan
- 200g Bread Flour (High-gluten Flour)
- 3g Instant Dry Yeast
- 10g Olive Oil
- 130g Lukewarm Water
- 3g Salt
Generous Toppings- 3 Potatoes (medium-sized)
- 4 Strips of Bacon
- 100g Canned Corn Kernels
- 1/4 Onion
- 1/2 Bell Pepper
- 1 Tbsp Mayonnaise (optional)
Potato Seasoning- A pinch of Black Pepper
- 1/2 tsp Salt
- 1 Tbsp Grated Parmesan Cheese
- 1 Tbsp Olive Oil
Equipment- 28cm Pizza Pan
- A pinch of Black Pepper
- 1/2 tsp Salt
- 1 Tbsp Grated Parmesan Cheese
- 1 Tbsp Olive Oil
Equipment- 28cm Pizza Pan
Cooking Instructions
Step 1
Let’s start by preparing the ingredients for the pizza dough. Warm some water (around 40°C or 104°F) – microwaving for about 20 seconds should be just right. Be careful not to make it too hot, as it can kill the yeast. Sprinkle the instant dry yeast into the warm water and let it sit for about 5 minutes until it becomes foamy, indicating it’s activated. Then, add the salt and olive oil, stirring until the salt dissolves.
Step 2
Pour the activated yeast mixture into the bread flour. Mix with a spatula or your hands until no dry flour remains and the dough starts to come together. Once it forms a cohesive ball, transfer the dough to a lightly floured work surface. Add a little olive oil to the dough and knead it, coating it gently. This helps to create a softer texture. Shape the dough into a ball, place it in a bowl, cover with plastic wrap, and let it rest at room temperature for 15 minutes for the first proof.
Step 3
After the 15-minute rest, take the dough out, gently punch down to release the air, and reshape it into a ball. Place it in a bowl (or on a lightly floured surface) and cover with plastic wrap or a damp cloth. Let it rise in a warm place for 30 minutes for the second proof. The dough should ideally double in size.
Step 4
Once the 30-minute proof is complete, gently fold the edges of the dough towards the center, repeating this folding motion from all sides 2-3 times. This technique strengthens the gluten structure, resulting in a chewier crust. Reshape the dough into a ball and let it proof for another 30 minutes. This total of 1 hour of proofing develops richer flavor.
Step 5
Now, let’s prepare the pizza toppings. Finely dice the onion and bell pepper after washing them and removing the seeds. Drain the canned corn kernels thoroughly. Cut the bacon into bite-sized pieces, about 2cm long.
Step 6
Wash the potatoes well and cut them into quarters or sixths, leaving the skin on. Place the cut potatoes in a microwave-safe dish, cover with plastic wrap, and microwave for about 6 minutes until tender. (Adjust cooking time based on potato size.)
Step 7
Transfer the cooked potatoes to a bowl. Add 1/2 teaspoon of salt, a pinch of black pepper, and 1 tablespoon of grated Parmesan cheese. Gently mix the ingredients, being careful not to mash the potatoes, ensuring the seasoning is evenly distributed. Finally, add 1 tablespoon of olive oil for a nice sheen and mix once more to create the delicious potato topping. (Optional: You can mix in 1 tablespoon of mayonnaise at this stage for extra creaminess.)
Step 8
Cut a piece of parchment paper slightly larger than your 28cm pizza pan. This will make it easier to remove the pizza from the oven and help prevent the bottom from burning.
Step 9
Place the proofed dough onto a surface lightly dusted with flour. Gently press the dough outwards with your hands or use a rolling pin to stretch it into a circle that fits your pizza pan. Ensure the thickness is even across the entire base, extending slightly over the edges of the pan.
Step 10
Use a fork to prick holes all over the surface of the dough. This prevents the crust from puffing up too much during baking. Next, brush a thin layer of olive oil over the dough to keep it from drying out and to add flavor.
Step 11
Spread a generous layer of pizza sauce evenly over the dough. Scatter the diced onion on top. Place the pizza in a preheated oven at 230°C (450°F) and bake for 10 minutes for a preliminary bake (par-baking).
Step 12
After the par-bake, spread 150g of mozzarella cheese evenly over the crust. Sprinkle the drained corn kernels and diced bell pepper over the cheese. Arrange the bacon and seasoned potato chunks artistically. Sprinkle the remaining 50g of mozzarella cheese over the toppings for extra cheesiness. (Optional: Drizzle 1 tablespoon of mayonnaise in a thin, zig-zag pattern over the top for added richness.) Return the pizza to the oven and bake at 230°C (450°F) for another 15-20 minutes, or until the cheese is bubbly and golden brown, and the crust is crisp.
Step 13
Once baked to perfection, sprinkle fresh parsley over the hot potato pizza for a touch of color and freshness. The aroma of this homemade potato pizza is irresistible! Slice and enjoy it while it’s warm.
